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Conchiglie with Sauerkraut Filling
(1 vote)
Health Score:
70 / 100
Difficulty:
easy
Preparation:
55 min.
Preparation
Calories:
766
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 766 cal. | (36 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 94 g | (63 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 26.2 μg | (44 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 826 mg | (21 %) | ||
| Calcium | 511 mg | (51 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 14.8 g | |||
| Uric acid | 104 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 400 grams large Pasta shell
- 2 shallots
- 2 Tbsps vegetable oil
- 400 grams Sauerkraut
- 6 slices Pineapple (canned)
- 4 Tbsps Crème fraiche
- 1 Tbsp butter
- 40 grams Pastry flour
- 250 milliliters milk
- 125 milliliters Vegetable broth
- 125 milliliters Pineapple juice
- 150 grams Gruyere
- salt
- peppers (freshly ground)
Preparation steps
1.
For the sauerkraut filling, peel the shallots and chop finely. Heat oil in a pan and saute the shallots in it. Add in the sauerkraut and saute for 15 minutes.
Cook the shell pasta in plenty of boiling salted water until al dente. Drain the cooked pasta and rinse well with cold water.
2.
To prepare the sauce, melt butter in a pan, stir in the flour, pour in the milk, vegetable and pineapple juice, and let simmer while stirring. Add in the gruyère cheese and let it melt. Season with salt and pepper.
Pour the sauce into the stuffed pasta shells and bake in a preheated oven at 220°C (fan: 200°C, gas mark 5) (approximately 430°F) for about 10 minutes.
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